De Cecco Conchiglie with preserved tuna and nduja


Ingredients for 4 people

380g of conchiglie De Cecco

2 Table spoons of nduja (spicy sausage spread) 

1 Red onion finely sliced

1 Small tin of tomato fillets

1/2 Cup of roughly chopped Italian parsley

300g tin of Callipo preserved tuna


  1. In a large pan fry the tuna and onion with some of the oil until soft. Add the tomato fillets and simmer for a few minutes. 
  2. Add the tuna chunks and season with some salt and pepper
  3. In a large pot of salted boiling water cook the conchiglie pasta until al dente. 
  4. Toss the pasta into the tuna sauce and add nduja. Mix and serve with a sprinkle of chopped Italian parsley. 

Buon Appetito!

Medifoods NewtownComment